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<p>Methyl jasmonate (MeJA) is widely studied for maintaining fruit quality during storage, but its effects on jackfruit remain unexplored. The efficacy of postharvest MeJA dip application (0, 0.25, 0.5, and 1.0 mM) in maintaining postharvest quality of cold stored jackfruit bulbs was evaluated over 20 d cold storage duration at 6&#xa0;°C and 85–90% relative humidity. Bulbs treated with 1.0 mM MeJA did not exhibit any disease symptoms over the entire cold storage duration. Compared with the control, 1.0 mM MeJA-treated bulbs maintained higher carotenoids (17.3%), phenolics (18.12%), flavonoids (22.3%), and ascorbic acid (28.6%) content at the end of cold storage period. Bulbs treated with 0.5 mM MeJA exhibited significantly lower fruit weight loss (49.9%) and higher bulb firmness (59%) as compared to control at 20d cold storage period. In addition, MeJA (0.5 and 1.0 mM) maintained higher levels of cell wall polysaccharides, and lower activity of fruit softening enzymes. Postharvest dip application of MeJA (0.5 mM and 1.0 mM) could be an effective strategy for maintaining fruit quality of jackfruit as it aids in lowering disease symptoms, and oxidative stress, as well as maintaining higher antioxidant potential and cell wall integrity.</p>

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Postharvest methyl jasmonate application delays softening, and maintains the antioxidant potential of cold-stored jackfruit bulbs

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年3月28日

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  • Jashanpreet Kaur,
  • Zora Singh,
  • Muhammad Sohail Mazhar,
  • Hafiz Muhammad Shoaib Shah,
  • Andrew Woodward

摘要

Methyl jasmonate (MeJA) is widely studied for maintaining fruit quality during storage, but its effects on jackfruit remain unexplored. The efficacy of postharvest MeJA dip application (0, 0.25, 0.5, and 1.0 mM) in maintaining postharvest quality of cold stored jackfruit bulbs was evaluated over 20 d cold storage duration at 6 °C and 85–90% relative humidity. Bulbs treated with 1.0 mM MeJA did not exhibit any disease symptoms over the entire cold storage duration. Compared with the control, 1.0 mM MeJA-treated bulbs maintained higher carotenoids (17.3%), phenolics (18.12%), flavonoids (22.3%), and ascorbic acid (28.6%) content at the end of cold storage period. Bulbs treated with 0.5 mM MeJA exhibited significantly lower fruit weight loss (49.9%) and higher bulb firmness (59%) as compared to control at 20d cold storage period. In addition, MeJA (0.5 and 1.0 mM) maintained higher levels of cell wall polysaccharides, and lower activity of fruit softening enzymes. Postharvest dip application of MeJA (0.5 mM and 1.0 mM) could be an effective strategy for maintaining fruit quality of jackfruit as it aids in lowering disease symptoms, and oxidative stress, as well as maintaining higher antioxidant potential and cell wall integrity.